Quail Eggs

Quail eggs

We weren't sure whether customers realized we now carry quail eggs. After all, the don't take a whole lot of shelf space AND they're in the back on the left hand side of the fridge - partially obscured by our regular-sized (and exquisite) Murray Farms eggs. But there are a few reasons we wanted to carry them so we hope you'll find this post informative and inspiring:

1. They are so damn cute!
Honestly, look at them! Tiny and gorgeous speckled shells and a rich, flavorful yolk with a higher yolk-to-white ratio than normal eggs;

2. Fond memories of travels in Thailand.
When travelling the countryside by train, we'd pull into the station and hawkers would come up to the train windows offering little plastic bags of boiled quail eggs for a paltry 5 baht. They were delicious and nutritious and while it was possible (though admittedly a bit finicky) to individually peel all 12 eggs in the bag, the shells were so thin it was just as easy and tasty to  pop them into your mouth whole. Egg shells contain nutrients that promote healthy joints, like collagen, chondroitin, glucosamine, and hyaluronic acid.

3. A versatile and easy exoticism to add to your repertoire.
You probably wouldn't want to add quail eggs to your daily breakfast menu but there are some brilliant applications that will add a gourmet touch to a special meal or appetizer. Two recent favourites include Beet Pickled Quail Eggs (easy to make and just cut them open and add to a salad or charcuterie board for some serious wow-factor) and as one of a few size-appropriate toppings for blinis. We like Martha Stewart's recipe here but we have our own variation as well:
Instead of boiling your quail eggs, carefully break all 18 into a bowl (you'll want to use a fine-pointed pairing knife and cut around the top of the shell to avoid piercing the yolks) and put them all into a skillet with some butter. Add a tablespoon of water and cover for a few minutes while you get little fried eggs and then slide the whole thing onto a cutting board. Using a narrow liqueur glass or other small ring, cut out the yolks for a perfect fit onto your blinis!

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